You can turn this into a pot pie or simply serve with rice. Whichever way it is a comforting Winter warmer!
600g chicken breasts, 1kg butternut, 1 chopped onion, 2 chopped green chillies, 2 teaspoons each cumin and coriander powders, 1/2 teaspoon turmeric powder, 2 teasppons ginger garlic paste, 1 teaspoon crushed garlic, 1 teaspoon salt, 250ml chicken stock, 250ml fresh cream, 1 cup peas (optional), 2x400g sheets puff pastry.
Cut up the chicken and butternut into small pieces. Fry the onion and chillies in a little olive oil. Add the spices and cook for a few minutes. Then add the chicken, butternut and chicken stock. Cook for 25-30 minutes until the chicken and butternut are fully cooked and the stock has thickened. Add the cream, and peas (if using) and cook on low heat for 5 minutes. Remove from the heat and set aside to cool completely. Spoon the mixture into 6 pie dishes. Cut the pastry to fit each pie dish. The pastry should be slightly bigger than the top of the dish. Place the pastry over the dish and stick the edges to the sides of the dish. Brush the pastry with beaten egg and make slits. Bake at 200degrees celsius for 20-30 minutes or until golden brown. Enjoy!